Carrot Cake

I can't remember where I got this recipe Maybe it was from a magazine, but it's a really good carrot cake. The frosting is especially delicious. Prep time includes the time to frost the cake.

• Ready In: 1 hr 35 mins
• Serves: 16

Ingredients

•  cake
• 2  cups all-purpose flour
• 2 1⁄2 teaspoons baking soda
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 1  cup  vegetable oil
• 2  cups sugar
• 3  eggs
• 8  ounces crushed pineapple, undrained
• 2  cups  grated carrots
• 1 1⁄3 cups coconut
• 1⁄2 cup  chopped  nuts
•  frosting
• 1  cup coconut
• 3  ounces cream cheese, softened
• 1⁄4 cup butter, softened
• 3  cups  sifted confectioners' sugar
• 1  tablespoon milk
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees. Grease a 9 or 10-inch bundt cake pan, set aside.
2. In a bowl combine flour, baking soda, cinnamon and salt.
3. In a large bowl beat the vegetable oil, sugar and eggs. Blend well. Add flour mixture and blend until smooth. Add undrained pineapple and juice, carrots, coconut and nuts. Pour into the greased bundt cake pan.
4. Bake for about 70 minutes or until toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then invert the cake on a wire rack and remove from pan. Cool cake completely before frosting.
6. To Make The Frosting:
7. Toast the coconut and then cool.
8. Cream the cream cheese and butter together. Alternately add the confectioners sugar and the milk. Beat until smooth. Add the vanilla and mix inches Next add half of the toasted coconut.
9. Frost the cake and then top with the remaining coconut.
10. Refrigerate leftover cake.